Poultry Products Processing: An Industry Guide

Poultry Products Processing An Industry Guide By Shai Barbut Book Cover

By Shai Barbut

Poultry Products Processing: An Industry Guide covers the major aspects of the modern poultry further processing industry, explaining how poultry muscle (chicken, turkey, duck, ratite, etc.) is converted into high-quality, safe meat products.

The book provides guidance on poultry anatomy and muscle biology as they relate to meat quality, product formulation (including recipes), processing equipment, and operational principles. Dedicated chapters address battering and breading systems, food safety, microbiology, sanitation, and HACCP models for primary and further processing.

The Poultry Products Processing: An Industry Guide PDF edition also discusses meat color, flavor, sensory analysis, and quality control factors that influence product performance and market acceptance.

📚 More books like this: Food Safety Books →

Controlling Salmonella In Poultry Production And Processing

Table of Contents

Chapter 1: Poultry Meat Processing And Product Technology
Chapter 2: Basic Anatomy And Muscle Biology
Chapter 3: Catching And Hauling Live Birds
Chapter 4: Primary Processing Of Poultry
Chapter 5: Stunning Of Poultry
Chapter 6: Inspection, Grading, And Composition
Chapter 7: Preservation Methods In Poultry Meat
Chapter 8: Meat Processing Equipment
Chapter 9: Poultry Products Formulation And Gelation
Chapter 10: Battering And Breading
Chapter 11: Microbiology And Sanitation
Chapter 12: Hazard Analysis Critical Control Points (HACCP)
Chapter 13: Meat Color And Flavor
Chapter 14: Sensory And Functional Properties
Chapter 15: By-Products And Waste
Back Matter

Get This Book

File Size	8.6 MB
File Format	PDF
Download link:	Download Now \| Become a Premium, Lifetime Deal!
Useful Links:	Browse All Books \| Support
Join Telegram Channel: